2. Sprinkle some salt after cutting.

3. Mix the pickled vegetables well, press them with heavy objects, and try to squeeze out the water.

4. Prepare ginger and garlic according to personal taste. I like spicy food, and I have prepared spicy food. Put it aside and use it tomorrow morning.

5. Put three bags of soy sauce and half a catty of sugar into the pot. Boil the soy sauce, melt the sugar, turn off the fire, find a container and pour it in the air to cool.

6. In the cold sauce soup, add cucumber, carrot, celery, coriander ginger, garlic and pepper in turn and mix well.

7. Add white wine (it must be put, it tastes good) and a little monosodium glutamate (you can not put it if you don't like it).

8. Bring the pan to the fire, put the oil, add a little pepper after the oil is hot, and when the oil temperature is close to room temperature, pour it on the freshly soaked vegetables.

9. Put it in a water-free and oil-free container with a small bowl under it and marinate for 4 to 5 days.